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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
1/2 cup light brown sugar |
pinch of cinnamon |
1/2 ripe pineapple-peeled, cored and cut into 8 long spears (see note) |
1/2 cup dark rum |
vanilla ice cream, for serving |
Directions:
1. In a large skillet, cook the butter over high heat until lightly browned, 1 to 2 minutes. Stir in the brown sugar and cinnamon. Add the pineapple and cook over moderate heat, shaking the skillet, until the sugar is melted and the pineapple is slightly tender, about 2 minutes. Flip the pineapple spears. Add the rum, carefully ignite and cook until the flames subside. Transfer to plates and serve with ice cream.
2. Notes: To save time, buy precut fresh pineapple chunks from the salad bar in the deli section of your supermarket.
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